Description
These Crab Rangoon Eggrolls are a delicious fusion of crispy egg roll wrappers filled with a creamy mixture of cream cheese, lump crab meat, and flavorful seasonings, perfect for a flavorful appetizer or snack.
Ingredients
Scale
Filling:
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- 16 ounces cream cheese, softened to room temperature
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 12 ounces lump crab meat, liquids drained well (Bumble Bee brand)
- ⅓ cup green onions, thinly sliced
Wrappers and Others:
-
- 12 large egg roll wrappers
- Canola oil, for frying amount will vary according to the size of your frying pot
Egg Wash:
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- 1 large egg, room temperature
- 1 teaspoon water
Optional Garnish:
- 1 to 2 tablespoons thinly sliced green onions
- Bottled sweet chili sauce, for dipping
Instructions
- Prepare Filling: In a bowl, mix cream cheese, Worcestershire sauce, garlic powder, onion powder, crab meat, and green onions until well combined.
- Assemble Eggrolls: Place a spoonful of the filling in the center of each egg roll wrapper. Fold the sides towards the center, then roll tightly.
- Fry Eggrolls: Heat oil in a pot, fry eggrolls until golden brown and crispy. Drain on paper towels.
- Serve: Garnish with green onions and serve with sweet chili sauce for dipping.
Notes
- Make sure to drain the crab meat well to avoid excess moisture in the filling.
- You can also bake the eggrolls for a healthier option.
Nutrition
- Serving Size: 1 eggroll
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 40 mg